Baking Problems Solved (Food Science, Technology and Nutrition)by Stanley P Cauvain, Linda S. Young
When things go wrong in the bakery the pressures of production do not allow time for lengthy research into the solution. Written by two of the leading experts in the field, Baking: Problems Solved provides answers to the most frequently encountered problems in the baking industry. The book offers practical solutions as well as invaluable guidance on improving… See more details below
When things go wrong in the bakery the pressures of production do not allow time for lengthy research into the solution. Written by two of the leading experts in the field, Baking: Problems Solved provides answers to the most frequently encountered problems in the baking industry. The book offers practical solutions as well as invaluable guidance on improving production and optimizing product liability.
At a time when pressure on product quality and productivity has never been so intense, the need to find quick and effective solutions is tremendous. This book addresses over 200 baking problems in an easily searchable question-and-answer format. Each question has a concise, practical, and authoritative answer designed to maintain product quality and productivity. Baking: Problems Solved helps you locate information on problems, understand the causes, and implement solutions quickly and effectively.
Table of Contents
Problem Solving: A Guide Flours Fats Improvers Other Bakery Ingredients Bread Fermented Products Laminated Products Short Pastry Cakes and Sponges Biscuits Other Bakery Products What Is?
Find the answers to these questions and more in Baking: Problems Solved:
What is the Falling Number of a flour and how is it measured? What values should we specify for our flour miller?
What are the factors which cause the water absorption capacity of flour to vary?
What are 'organic' flours, how do they differ from other flours and what will be the differences to the baked product?
What is the optimum level of fat to use in the production of puff pastry?
Why are emulsifiers used in bread improvers? And how do I decide which one I should be using?
Does the addition of mold inhibitors have any significant effects on baked product quality?
Can you explain the role energy in the Chorleywood Bread Process?
We have been receiving complaints that our small fermented products, such as rolls, teacakes, and baps are staling too quickly. Can you advise on how we can improve the product softness?
Sometimes we experience problems with the sheeting of our pastry, in particular it cracks or fails to remain cohesive. Can you suggest why this happens?
We are experiencing a 'musty', off-odor developing in our cakes, even though we store them in a deep freeze. Can you advise?
How important is the temperature of cakes at the point of wrapping?
From time to time we experience problems with Swiss rolls cracking on rolling. Can you help identify the causes of this problem?
A batch of our biscuits containing oatmeal has developed a soapy after-taste making them unpalatable. Why is this?
What is the phosphotase test and how is it used in the bakery?
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